King arthur's 10 grain orange bread
Gave this recipe a try-half a batch. Started the whole process late afternoon yesterday. I did not have the 10 grain cereal, so subbed grapenut cereal. Used orange oil in place of orange zest. The dough accomodated about 2.25 cups of flour. In spite of this the dough turned out stiff.
I decided to put the dough through cold fermentation. The dough stayed refrigerated all evening. Before bedtime set the dough out to rise at room temperature. Next morning, shaped the loaf, gave it a bit of cinnamon filling and let it rise again. Once in the oven, the dough did not have any oven spring. Once the bread was out, poured an orange creamsicle cream cheese topping over it (recipe below).
The bread was dense, as I expected, yet moist and soft right out of the oven. Good flavor. I was disappointed with orange flavor in the dough, it wasn't fresh and citrus-y. The long fermentation probably dulled the taste or maybe it just needs more orange oil/zest. Here are some pics:
Orange creamsicle cream cheese topping:
2 tblsps cream cheese (softened)
1/4 cup, heaped, powdered sugar
1/4 - 1/2 tsp vanilla extract
1 drop orange oil/1/4 tsp orange zest
1/4 cup milk.
Thoroughly whisk everything till smooth. The topping does not dry and set. It stays sticky and wet.
Comments
WOW, I would have loved a slice that this morning!
Sylvia
yesterday. I didn't have the 10 grain either. In it's stead I used BRM's 5 grain apple and cinnamon cereal and added whole walnuts. Mmm-mmm, very good. I wasn't going to post any pics until I tweak it just a bit more.
The whole grain gives the bread just the smallest touch of crunch in every bite. Cinnamon, apple and walnuts, heh..plain or toasted, good stuff. It would make very good french toast or bread pudding too!
Betty
PS : I got so excited we tried the same recipe I forgot to say how great yours came out. I love the swirl! Orange is a big favorite here..so I'll be trying your version too!
would like to have done differently. If the "orang-y ness" just needs the volume turned up, can the milk be partially replaced with orange juice? Or will that get the balance off? OK then, what if you sub the ( or part of...) the honey or brown sugar with orange marmalade? You could as a last resort replace the bread recipe with one of your favorite cinnamon bread recipes and modify it to be citrus instead. You may invent a whole new loaf. It looks moist and wonderful. I love the idea of the orange and the glaze. Make it your bread. We have all had lots of cinnamon raisin, thanks for the fresh idea. I imagine it smelled wonderful baking! Just what we need on a " almost spring" morning to get us going! Thanks for sharing.
Audra
Thanks!
Update- the orange flavor in the bread actually comes through better once the bread cools down completely. Overall flavor has also improved. This would make a great cinnamon rolls recipe.
of" to do's"! I am three deep now for the week already! And it's only Monday! Maybe if I do gothicgirls tortillasfor dinner tomorrow night and her lime/ white chocolate chip cookies for dessert;then make your bread for breakfast.....sounds like a plan! Hey get the coffee ready!
Audra
PaddyCakes,
How about that!! Same recipe! Orange bread pudding and french toast sound yumm. And your version sounds delicious. Thanks for checking out my blog.
Audra,
Most of your questions should find answers in my previous post. I will reiterate here that the orange flavor comes through much better when the bread is cooled completely, so dont rush the cooling process.
But I will say this- the recipe, in my opinion, looks like it can handle a larger amount of orange oil/zest. I will try that the next time. I am not a fan of orange marmalade. The intensity of orange oil/zest is, I think, no match for marmalade. I would definitely suggest sticking with oil/zest.
I might actually clone this recipe with my regular go-to-sandwich bread recipe. I do love airy, soft breads better than dense ones. Having said that this bread was all gone by late evening today.
Also, next time I will try it with bread flour, get more gluten going and hopefully some oven spring. That might fix the dense texture.
Otherwise, as is evident from Paddycake's post and mine, this is a flexible recipe that can be tweaked to ones liking.